Chestnut tiramisu with coffee and amaretto Recipe
A twist on the classic tiramisu dish - chestnut cream is combined with mascarpone to give a light and fluffy mousse served over amaretto and coffee infused biscuits.
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30mins
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0mn
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0mn
- Egg white(s) : 3 whole
- Egg yolk(s) : 3 whole
- Plain flour : 80 g
- Caster sugar : 80 g
- For the cream
- Mascarpone : 250 g
- Sweetened 'crème de marrons' : 80 g
- Double cream : 130 ml
- Egg yolk(s) : 3 whole
- Amaretto : 150 ml
- Unsweetened cocoa powder : 20 g
- Espresso coffee : 100 ml
- Caster sugar : 50 g
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ETAPE 1
For the biscuit: Preheat the oven to 200'C.
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ETAPE 2
Whisk the egg whites with the sugar. Add the yolks and the sieved flour and mix well.
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ETAPE 3
Spread this pastry batter in to the base of a baking dish and bake in the oven for about 10 minutes or until the biscuits turn a golden brown colour.
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ETAPE 4
For the cream: whisk the egg yolks with the sugar until the mixture turns white and fluffy.
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ETAPE 5
Add the chestnut cream and mix well.
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ETAPE 6
Whip the cream. Gently fold in the mascarpone.
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ETAPE 7
Add the chestnut mixture to the mascarpone cream and mix gently.
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ETAPE 8
To assemble the dessert: brew the coffee and add the amaretto.
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ETAPE 9
Pour the amaretto coffee over the biscuit. Allow it to soak in and then add a layer of the chestnut-mascarpone cream. Sprinkle some cocoa over the top and then create a second later of chestnut mascarpone, again sprinkling cocoa over the top.
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ETAPE 10
Move the dish to the fridge and allow to set for at least one hour.
«To prepare individual tiramisu: use a pastry cutter to cut the biscuit in to portions. Place them into glasses or round dishes and then layer the chestnut mascarpone and cocoa over the top.»
